My weekly excursion to the Waverly Farmers Market came around a little fast on me this Saturday. Work had worn me down and I hadn’t cooked through nearly as much of last week’s haul as I had planned. Still, the grocery store this non-driver counts on because it’s within easy walking distance is closing down this week while it changes ownership, so I couldn’t afford to let anything go to waste.

For this reason, I motivated myself out of bed early on this first morning of the holiday weekend and went to collected my CSA share and a box of potatoes. When I got back home, I piled every veggie in the place on the counter to take stock and then went to work prepping food for the week, puzzle-piecing ingredients together until I was sure nothing had been left to spoil. Now, there is certainly no danger I will starve.

Broccoli soup with a kick
(adapted from this Broccoli-Mascarpone Soup recipe from Bon Appetit)
Without the mascarpone on hand, I’m sure this is not the same soup, but I simmered my broccoli with the shallots I found rolling around in the drawer, some veggie broth, and a couple of bay leaves, then pureed and added the cayenne and 14 oz. of homemade yogurt to whisk in some creaminess and balance the spice. I’m not a fan of cheesy broccoli soups but the simpler purees often leave me uninspired. The kick on the back end of this one is just what is needed to keep things interesting

Roasted Eggplant and Garlic Scape Pesto
I still hadn’t made this pesto with my garden garlic scapes (all 1/4 cup of them) nor had I roasted the eggplant from last week. With both these tasks now done, I suspect a pizza is in my future later in the week.

Kale, Black Bean, and Corn Salad
To wrap things up, I ended up just tossing what was left of the massaged kale I had prepped the other day with some corn and beans I had on hand. This isn’t really a dish, but rolled up in a flour tortilla (my weekday lunch delivery method of choice) I’m sure it will be quite tasty.